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Maquereau espagnol : identification des bactéries responsables de l'accumulation d'histamine lors de l'entreposage.

Identification of bacteria crucial to histamine accumulation in Pacific mackerel during storage.

Auteurs : KIM S. H., FIELD K. G., CHANG D. S., et al.

Type d'article : Article

Résumé

Bacterial growth and histamine formation in Pacific mackerel during storage at 0, 4, 15, and 25 °C were monitored. To identify bacterial species contributing to histamine formation, several groups of bacteria were isolated using selective media under temperatures corresponding to the various storage conditions. The optimum temperature for supporting growth of prolific histamine formers was 25 °C. At 4 °C, less than 57.4 mg/100 g of histamine was found in fish stored for 14 days. Most isolates were natural bacterial flora in the marine environment and identified as weak histamine formers. At 0 °C, neither histamine former nor histamine production was detected up to 14 days of storage.

Détails

  • Titre original : Identification of bacteria crucial to histamine accumulation in Pacific mackerel during storage.
  • Identifiant de la fiche : 2002-1416
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 64 - n. 9
  • Date d'édition : 09/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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